Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

Thumbnail Image

Date

2013-06-14

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Keywords

Callinectes, Tissue transglutaminase, Chemistry, Food science, Fishery, Biology, Biochemistry, Crustacean, Enzyme

Citation

URI

https://riuat.uat.edu.mx/handle/123456789/2599

Collections

Documentación Cientifica

Endorsement

Review

Supplemented By

Referenced By

Creative Commons license

Acceso restringido / Suscripción (Metadatos de producción científica)
Except where otherwise noted, this item's license is described as Acceso restringido / Suscripción (Metadatos de producción científica)